Preparation

Tomatoes

Heat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour. Puree tomatoes in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside to cool.

Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in tomato puree, butter and cheese. Set aside.

Scallops

Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.

Nutritional analysis provided by Self

Related Video

Menus & Tags

Tags:

Leave a Review

Reviews

Yeah, I'm with you "A Cook from Ardmore"....wish I had read the recipe through REALLY well before I went to the store to buy the ingredients. In addition to the tomato error, the recipe never mentions the zucchini again! Okay, so, I luckily bought more tomatoes, added 1/2 the tomato puree to the risotto and then served the extra roasted tomatoes with the zucchini on top. I can adlib well enough, but errors are annoying.

This recipe may have errors in it, and it differs from the same recipe posted on the SELFDishes website. In the epicurious version, the oven-roasted tomatoes are pureed with lemon juice and oil, and mixed in with the risotto. How then can you later saute the oven-roasted tomatoes with the scallops and then top the risotto with the tomatoes? What happens to the zucchini that was sauteed earlier? The SELFDishes version calls for pureeing the zucchini, and combining the zucchini with the rice, which makes more sense, given the later directions for the tomatoes. Not knowing this, I mixed the pureed tomatoes in with the rice, and topped everything with the sauteed zucchini. It all turned out pretty good, and I would make either version again.